Cranachan recipes - All recipes UK Cranachan Cranachan recipes End your Burns supper with a deliciously simple cranachan, also known as cream crowdie, or enjoy this lovely Scottish pud any time of year with seasonal fruits. Check out our Burns Night and Scottish collections for more great recipes. 9 recipes 35min This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour. Recipe by: Norma MacMillan Cranachan Recipe - Scottish Cream Dessert Eating in describes how it would be traditionally eaten in rural Scotland at harvest time. At the table there would be separate bowls with cream, crowdie (skimmed cottage cheese), raspberries, brambles and blueberries, toasted oatmeal, heather honey and whisky. Each person could then make their own cranachan recipe to their own taste.

Cranachan Recipe 4 tablespoons of malt whisky 4 tablespoons of runny Scottish honey 600mls of double cream Use discount code SR1601 at checkout for 10% off & free delivery on orders with a subtotal over £30 at online butcher Donald Russell , cannot be used with any other discount codes and will not apply to half price steak selections. The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse. Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majestyï¿½s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War. on most devices. Scottish Cranachan Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn. Nick Nairn's New Scottish Cookery advises toasting the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavour.

This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often. Nick Nairn uses pinhead oatmeal and uses soft brown sugar. He also recommends tossing the raspberries in whisky and warm honey for an enhanced flavour. Once prepared he then drizzles any extra whisky with the warmed honey over the Scottish cranachan. Blend 50g of the raspberries in the liquidiser until they become smooth. Whip the double cream until a stiff mixture forms. Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour. We have found Glenlivet, Macallan, Glenmorangie, Glenfiddich, Isle of Jura and our local malt, Glen Garioch to be particularly tasty. We use a different malt each time we make Cranachan with raspberries to enjoy a new taste. Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved. Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.

Serve and enjoy as a pudding. If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below: Win ï¿½250 of Scottish food when you join the Donald Russell newsletter Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence recommends preparing it as it is about to be served so that the oats do not loose their crunch. Sue Lawrence has a slightly different recipe for Cranachan which uses jumbo oats, light muscovado sugar and mascarpone cheese. Sue gives the wonderful idea which she got from Scottish food historian Catherine Brown that Cranachan ingredients be placed in separate bowls at the table so that each can add their own ingredients. That way children can enjoy it with more honey and no whisky. Cream Crowdie has a recipe for Cranachan with caramelised oatmeal and raspberry sauce for with Delia recommends using frozen raspberries. Three Chimneys Restaurant Cranachan The photos on this page were taken at the Three Chimneys restaurant on the Isle of Skye which has been the best cranachan that we have ever tasted. If you have a photograph that you would like to add to this page then please contact me .

A delicious Cranachan shortbread can be bought at Murdoch Allan, The Scottish Bakers of Hatton near Peterhead in Aberdeenshire. Their raspberry flavoured Cranachan shortbread is made with oats and wheat flour. A curry variation was made by Anjum Anand and Edinburgh cookery demonstrator Wendy Barrie for the BBC 2 programme Indian Food Made Easy. They called this Punjabi Cranachan and other dishes from India cooked were Tarka Dal and Chicken in Spinach. It was the pudding of choice for Celebrity MasterChef contestant Liz McClarnon the singer with Atomic Kitten. Liz McClarnon baked Cranachan on the 9 July 2008 broadcast of Celebrity MasterChef and so delighted the judges John Torode and Gregg Wallace that she went through to the quarter finals of MasterChef 2008. To celebrate their 100th anniversary the ice cream shop Jannetta in St Andrews, Scotland launched a Cranachan flavour ice cream. Scottish Food Buy Scottish Food Online Grocery Scotland Foods Store Chutney Shortbread Cheddar Gift Baskets Traditional Gifts Cheese Culture Recipes.

igourmet.com SCOTTISH FOOD Shop, Find Traditional Recipes, Read About History and Culture Buy Scottish Food online from igourmet.com! Please visit our online store and go shopping at the number one imported food delivery service in the USA. With its temperate climate, vast coastline, mountains, lakes, streams, valleys and moorlands, the lands and waters of Scotland have provided an abundant supply of food for its inhabitants throughout its history. Early hunter-gatherers arrived in Scotland from continental Europe around 7,000 BC where they fished in rivers and streams, and hunted in the mountains and on the moorland. Cattle, sheep and pigs were raised and oats and barley crops were cultivated. Archeological evidence also shows that these early inhabitants ate fruit and nuts in addition to scallops and other shellfish along the coast. By the 9th century, the Vikings arrived and brought with them cooking methods such as smoking, as well as the Aberdeen Angus cattle breed. In Medieval Scotland, the poor and middle class had very little variety in their diet. Common foods included porridge, stews, oat breads and thick soups or stews called pottage.

Typically, animals were kept as a food source for their dairy products instead of for their meat. Kale, beans, peas and onions were vegetable food sources in addition to nuts, fruits and berries gathered from the woods. The wealthy ate fish, wild boar, venison, rabbit, grouse, peacock, swan and fish, and enjoyed spices brought back to Scotland by the Crusaders. French influence was seen in the 16th century when Marie of Guise married King James V of Scotland and brought French chefs and their cuisine to the Scottish Court. New methods of food preparation were introduced along with new rich sauces and dishes. As exploration continued, new foods were brought back to Scotland from around the world including potatoes, wheat flour, coffee, lemons, spices, tea and sugar. Throughout the history of Scotland, its people were always on the move. They would move their animals from the highlands to the markets, and had to find ways of carrying food that would not spoil quickly. They would commonly carry a bag of oatmeal that could be cooked into a porridge or oatcakes.

Travelers would place some offal (organ meat) in the least expensive bag available, typically a sheep or pig's stomach, for easy transportation during their journeys. It is during the late medieval period that records for Scotland's national dish, Haggis, a savory pudding made from offal, suet and spices in animal's stomach, were first found. The potato was introduced to Scotland in the late 16th century, and quickly became a staple in the Scots' diets. The lower class relied heavily upon the potato as a major food source which ultimately led to tragedy, due to the Highland Potato Famine in the 1840s, caused by potato blight. As a result, there was widespread starvation and emigration of nearly 1.7 million Scots to the USA, Canada or Australia. By 1857, the famine ended, and potatoes reemerged and found their place in many traditional Scottish dishes such as Haggis, Neeps and Tatties (turnip and potato), Mince and Tatties (minced beef and mashed potatoes) and Cullen Skink (a smoked haddock soup).

During the 19th and 20th centuries, there was a large immigration of Italians to Scotland. Many Fish and Chip (deep-fried fish and fries) shops were opened by these Italian immigrant families. In subsequent years, Middle Eastern, Pakistani and Indian immigrants followed those from Italy, and would have a major influence on Scottish cuisine. In recent years, partially due to the Scottish originators of the deep-fried Mars bar, Scotland has gained a reputation for its deep-fried food, on display in such dishes as Haggis, deep-fried pizza, and the notorious deep-fried Doner Kebabs (gyros or literally ï¿½rotating grilled meatsï¿½ in Turkish). Scottish cuisine has much more to offer besides its deep-fried specialties, as Scottish food is influenced today by many cultures, such as English, Italian, Indian and Chinese. Today, oats, fish, game and beef are widely consumed, in addition to fruits like soft raspberries and strawberries and artisan Scottish cheeses and vegetables. Traditional Scottish Food Throughout the centuries, Haggis has become a national culinary icon in Scotland. Haggis is a savory pudding made from the offal of sheep with oatmeal, suet, onions and spices.

Haggis is usually encased in sheep's stomach lining and simmered for about 3 hours, although commercial Haggis is usually prepared in a sausage casing. In the 18th century, the poet Robert Burns celebrated Haggis in his Address to the Haggis. Honey is a seasonal product in Scotland, and there is international demand for Scottish heather honey due to its unusual smoky/ tangy taste and dark amber color. Other popular Scottish foods include soups such as Cock-a-Leekie, (chicken and leek soup) and Scotch Broth (barley soup). Scottish oatcakes are a type of pancake made from oatmeal that are cooked on a griddle. In addition to Haggis, other meats such as beef, venison and birds are commonly found on the Scottish table. Seafood and fish is a staple in Scotland, as Scotland is the world's third largest producer of Atlantic salmon and enjoys an international reputation for its excellent quality. Scottish Smoked Salmon While Scottish Salmon is available wild or farmed, farmed salmon is the largest food export in Scotland. Scotland is also the only major salmon producer in the European Union.

"Scottish Farmed Salmon" has been granted the Protected Geographical Indication (PGI) status by the European Commission, a designation which protects the quality of the product (which must be Atlantic salmon) using specific production methods in certain geographical areas. This designation ensures the quality, flavor and character of Scottish Salmon. Scottish Salmon exports continue to grow as international demand continues to increase. While over sixty countries imported Scottish Salmon in 2011, the US was the largest importer, followed by France. Scottish Salmon is not only a delicious variety of fish, but is also a very nutritious food source that contains protein, vitamins, minerals, and trace elements. Scottish Salmon well known for containing omega-3 fatty acids which help support heart health, the immune system, maintain eyesight, and may protect against certain types of cancers, strokes and even sunburn. Considered a delicacy, Smoked Salmon is salmon that has been cured and either hot or cold smoked. Scottish Smoked Salmon is arguably the finest quality salmon variety available. Scottish Smoked Salmon, considered Atlantic salmon, may be farmed or wild, and has a tender and buttery flesh and an orange/pink color.

Scottish Smoked Salmon's flavor is known for the use of oak or old whisky barrels during the smoking process. Scottish Smoked Salmon is often compared to Norwegian Smoked Salmon. Norwegian Smoked Salmon is known for its excellent quality, and is dry-cured with a variety of woods, such as beech wood. While Norwegian Smoked Salmon may also be farmed Atlantic or wild Atlantic salmon, its flavor and aroma is smokier than Scottish Smoked Salmon, and it is lower in fat. Scottish Chutney Many fresh soft Scottish fruits, particularly berries that are abundant in Scottish fields, have been used for centuries to make Scottish Chutney, a traditional condiment that typically consists of a mixture of cooked chopped fruits and/or vegetables, vinegar, spices and sugar. Chutneys usually have a spreadable texture, similar to that of preserves. The traditional Scottish preparation includes slow boiling the ingredients using an open pan method in a copper bottomed pan. While Scottish Chutney may be sweet, sour, salty, spicy, mild, or a combination of these, there are hundreds or even thousands of possible variations. Scottish Chutney such as Mrs.

Bridges Ploughmans Chutney (a mixture of onions, apples, vegetables, dried fruits, brown sugar and malt vinegar) is a popular accompaniment to the Ploughmanï¿½s lunch, a popular meal in the UK, which includes cold meats, cheese, apples, pickles, pickled onions and bread. It is also the perfect sweet-tart combination when paired with a sharp Scottish cheddar as well as meats, such as beef, pork, chicken or game. Scottish Chutneys are also commonly eaten alongside pies, fish and the national Scottish dish, Haggis. Scottish Cheeses The geography and climate of Scotland allow cheesemaking to flourish. Historically, due to the short cheesemaking season in Scotland, cheese needed to be stored and matured throughout the winter, which resulted in the predominance of hard Scottish cheeses. Historically, most farmhouses would make their own cheese but receive no financial gain. Once the commercial transportation of milk was enabled, the landscape of cheesemaking in Scotland changed. Currently, there are over twenty cheese producers in Scotland, including large industrial companies in addition to artisan and farmhouse producers.

Scottish Cheddar accounts for approximately 70% to 80% of total cheese production in the country. Since the advent of modern technology, temperature controlled facilities along with refrigerated transportation has allowed artisan cheesemaking to have a resurgence across small farms in Scotland. From southern regions such as Galloway to the Western Isles and the Highlands, Scotland's is becoming recognized as one of the world's most exciting cheese producers. Types of Scottish Cheese Scottish Cheddar: Scottish Cheddar is the most popular cheese is Scotland, accounting for approximately 75% of the country's cheese production. Mull of Kintyre Mature Scottish Cheddar comes from an island called the Mull of Kintyre, which is situated on the west coast of Scotland. Here, there is a mild climate that is well suited to the production of top quality cheddar. Mull of Kintyre Scottish Cheddar is aged for a minimum of nine months providing a honey like sweetness and full rich flavor. Highland Pride Mature Scottish Cheddar is a golden yellow cheese that is aged for nine months. Highland Pride Mature Scottish Cheddar has a nutty flavor and mellow finish, perfect on chutney or melted on veggies.

Lanark Blue: Often referred to as Scotland's Roquefort, Lanark Blue is a sheep's milk cheese with unpasteurized cow's milk cheese with green-blue veins due to the addition of mould prior to curdling. This tangy cheese is delicious when served on brown bread and paired with a full-bodied red wine. Crowdie: Considered Scotland's oldest cheese, Crowdie was first introduced by the Vikings in the 8th century. Crowdie is a soft curd, low-fat cream cheese, with a slightly sour taste. Caboc: Caboc cheese originated in the 15th century in the Western Highlands of Scotland. It is made with pasteurized double cream cow's milk, no rennet, and aged for only 5 days. Caboc is then shaped into the form of a log and rolled in toasted oatmeal. Caboc has a nutty and buttery flavor and a sour tanginess. Strathkinness: Strathkinness is an award winning cheese that is similar to Gruyere and is matured between six and twelve months, perfect for a Scottish style fondue.

Bishop Kennedy: Named after the 15th century bishop of St Andrews, Bishop Kennedy is an unpasteurized cow's milk cheese with a rind that is washed in malt whisky providing it with an orange/red color. Bishop Kennedy is flavorful and runny when ripe. Dunlop: Dunlop is a mild cheese resembling Scottish cheddar that has a soft texture and sweet buttery flavor. Originating in the 18th century, Dunlop fell out of popularity after World War II, but today is commonly used in various dishes, eaten alone or with a dram of whisky. Scottish Desserts By the 19th century, Scots had developed a noticeable a sweet tooth. Coffee shops and tearooms would offer pancakes, scones, Dundee Cake (Scottish fruit cake), shortbread and other pastries. Traditional Scottish desserts include Clottie Dumpling, similar to the English suet pudding, that is made with a suet pastry case filled with dried fruit, and Scottish Tablet, made from sugar, condensed milk and butter boiled to a soft-ball stage and then condensed and flavored with vanilla, whisky or nuts.

Scottish shortbread is a rich, delicately flavored biscuit or cookie made from butter, sugar and flour. Walkers Shortbread, who manufactures shortbread and other biscuits, cookies and crackers, is Scotland's largest food exporter and has become a well recognized brand around the world. Crannachan is a traditional Scottish dessert that is usually made from cream, whisky, honey, raspberries and toasted oatmeal. Scottish Whisky Derived from the Gaelic term "usquebaugh", meaning "water of life", the earliest written records of Whisky in Scotland date back to 1494. While the Irish and Scots still argue today about who truly invented Whisky, Scottish Whisky is well-regarded amongst Whisky connoisseurs due to the wide range of varieties available. Scotch Whisky is made only in Scotland and Scotch Whisky is spelled without the "e" (whiskey). Today, there are over one hundred distilleries in Scotland that produce the world famous and loved Scotch Whisky, a spirit that is known throughout the world for its high quality. Start Shopping Please visit our online store and go shopping at the number one imported food delivery service in the USA.

Our gourmet Scottish Food selection includes cheeses, meats, desserts, sauces, spreads and many other items. When searching for gourmet food online, look no further than igourmet.com. Simply visit our online store to GO SHOPPING NOW . Buy Scottish Food online from igourmet.com! Traditional Scottish Food Recipes igourmet.com lists thousands of recipes online, many of which include Foods from Scotland as ingredients. To browse our Recipe Forum, click HERE . Scottish Food History and Culture Every product on sale at igourmet.com is accompanied by a long story about its history in relation to its local food culture. To view a complete listing of all gourmet foods available at the igourmet online store, please click HERE . Burns Night desserts - All recipes UK Dessert Burns Night desserts Find a fitting ending to your Burns Supper with our traditional and delicious Burns Night desserts. We have cranachan, shortbread, clootie dumpling and lots more. Try whisky truffles or whisky cake for something a wee bit different! 18 recipes 20min This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Oats are toasted, then folded into lightly sweetened whipped cream and topped off with berries and a splash of whisky.

Finish your Burns supper with this delicious tradition. Recipe by: LYNN1979 Scottish Food - Not Just Haggis & Shortbread Scottish Food What comes to mind when you hear the words 'Scottish food'? Haggis? Shortbread? Porridge? Deep-fried Mars bars (not promoting this one)? Delicious Scottish Smoked Salmon The food of our native Scotland may not exactly have a reputation for being 'fine dining' or 'haute cuisine' but... .... I'm pretty sure you'll be surprised at just how diverse (and tasty) it is. The History Of Scottish Food The unique blend of races that make up the ancestors of todays' Scots (plus Scotlands' rich and diverse landscape) both played a huge role in shaping this part of Scottish culture. It's believed that the first people who arrived in the north of Scotland somewhere between 800 BC and 1000 BC, were the Picts. These ancient people were hunter-gatherers, as were the Celts who came next - and Mother Nature couldn't have provided for them better!

Scotland is a small country, but it has an abundance of water in the form of lochs (lakes), rivers, streams and, of course, the sea which surrounds the Scottish mainland and it's numerous islands. It also has fertile soil, tons of natural resources and a fairly temperate climate. Hunting, fishing and raising sheep and cattle provided the meat for meals, and the soil was perfect for growing oats and barley, plus many root vegetables and soft fruits. This made traditional Scottish foods a very healthy diet. The arrival of the Vikings in Scotland (the first raid of Scotlands' northern isles is believed to have taken place towards the end of the 8th century), added new dimensions to the way Scottish food was preserved and cooked. The Vikings brought the Scandinavian methods of 'salting' and 'smoking' to Scotland, and they soon became popular. It's also believed that the famous 'Aberdeen Angus' cattle originated from Viking stock brought with the raiders. Here's a look at the main 'ingredients' of traditional Scottish meals.... Meat Beef (including that famous Aberdeen Angus), lamb and mutton, venison.

The Scots don't traditionally eat much pork, (perhaps the occasional wild boar in bygone days), but pigs aren't nearly as popular as cows and sheep. Game Both the Scottish highlands and lowlands are full of wild game (although today there's less 'wild' game and some of it is 'farmed') including pheasant, grouse, partridge, pidgeon, hare, rabbit and more. Fish and Seafood The lochs and ocean provide a ready-made supply of food. Salmon, Haddock, Trout, Mackerel and Herring are probably the favorites, with plenty of fresh seafood/shellfish such as lobster, crab, prawns, scallops, mussels thrown in. Crops/Grain Oats and barley are the grains that you see most often in traditional Scottish food, probably because the soil and weather make great growing conditions. Wheat doesn't grow as well, but of course is now readily available. Vegetable Root vegetables such as potatoes, turnips and carrots show up in many savory dishes. Cabbage, cauliflower, peas and leeks are popular too. Fruit Soft fruits like blackberries (called brambles...

I loved going bramble-picking!), raspberries and strawberries appear in many desserts ('sweets'), while apples and rhubarb make wonderful pies and 'crumbles'. Authentic Scottish food isn't 'fancy', but it's wholesome, filling, generally easy to prepare and surprisingly tasty when you realize that spices aren't commonly used... salt and pepper being the staples. Centuries ago, stews, broths, soups, haggis, fish and porridge were what most Scottish people ate regularly.... basic meals that kept the ancient Scots warm and gave them the strength and energy they needed. The 'heavy', starchy nature of many meals helped to keep stomachs full for a long time too. When encouraging me to eat porridge for breakfast, my Nana used to say "that'll stick to your ribs"... and you know what, she was right! The Famous Haggis If you know anything about Scottish food, you've probably heard of the Haggis... but you may not know what it is. Haggis with 'Tatties & Neeps' And first of all, let's be clear - in spite of many cartoons and caricatures, a haggis isn't a 'creature' but a food dish!

In fact it may the most well-known and famous item on the list of traditional Scottish foods. The earliest historical mention of a haggis-like dish appeared in the 15th century. But similar dishes may well have appeared as early as the 9th century, or before. The haggis is made from a sort of sausage-meat made from the offal (or innards - lungs, heart, liver etc.) of a sheep. These are boiled, then minced and mixed with onion, lightly toasted oatmeal, suet, stock and salt and pepper. It's all mixed together and put inside a sheeps stomach which is sewn closed and then the whole thing is boiled for several hours. Now, I admit this may not sound all that appealing (and personally I don't think it even looks that good while cooking), but it's tasty and worth a try if you're ever in its' homeland. Haggis is traditionally served at a 'Burns Supper' (or on 'Burns Night') accompanied by 'tatties and neeps' (aka potatoes and turnips). Burns Night or Burns Supper celebrates the birthday (January 25) of Robert Burns , Scotlands' National Poet.

Burns was so enamored of the haggis that he even wrote an entire poem devoted to it's splendors! And of course, no Burns Supper would be complete without the traditional and world famous drink.... Scotch Whiskey ! Scottish Porridge This is another traditional Scottish food that dates back to the very early days of Scotland. Scottish Porridge Oats were used in many dishes, and porridge was probably one of the most common and versatile meals that the ancient Scots came up with. Traditional Scottish porridge is made with 'porridge oats' (medium ground oatmeal, NOT 'quick cooking' or 'rolled' varieties), water and salt. The oatmeal is added to boiling water and then boiled slowly with constant stirring to prevent lumps (lumpy porridge isn't good!). Salt is usually added about 2/3 of the way through the cooking process. It's served with creamy milk and, if you like, a little more salt on top! Today many people prefer 'sweetened' porridge (or oatmeal as it's known in the US), and sugar, syrup or honey is often added to the unflavored variety. But that isn't the way Scottish porridge is made.

In more ancient times, Porridge may have been one of the worlds' first 'take-away' or fast-foods! That's because the ancient Scots would cook up a huge pot of porridge, then let it cool and 'set', before cutting it into slices which they would put in a sack (or even their pockets) to be eaten later on that day! Scottish Food Today Although these days we don't have to rely on food that is locally-grown, raised, or hunted, traditional Scottish foods really haven't changed very much over time. Scottish Shortbread Scottish Breakfast Scottish Pies But, of course there's a lot more variety available, the influence of more exotic cultures, and newer methods and techniques for preparing meals. If you ask for a 'full Scottish breakfast' today, you'll get more than the porridge you would have expected hundreds of years ago! Your plate will probably contain bacon, eggs, Lorne (or square) sausage, black pudding (a type of 'blood sausage'), maybe fruit pudding (a 'sausage' made from suet, wheat flour, sugar and dried fruit such as raisins), grilled or fried tomatoes, mushrooms, baked beans, and maybe even 'potato scones'.

Now add some toast and marmalade or jam, and a cup of strong, hot tea and you'll be set up for whatever the day may bring! But a gentle warning... when I indulge, the only thing I want to do was go back to bed to 'sleep it off' :o) Although simple and traditional Scottish cooking still prevails, Scotland now boasts some beautifully modern city centers which have tons of 'fine dining' restaurants featuring 'upgraded' versions of traditional Scottish food plus a huge variety of other cuisines. Even the 'fast food' side of Scotland food offers a variety of different themes and Indian, Chinese, Middle Eastern and Italian food jostles for position alongside the traditional Scottish fish and chips, fried Haggis... and yes, even those infamous deep-fried Mars bars! One aspect of the Scottish attitude to food that you might not be aware of, is just how much the Scots like their 'sweets' or puddings (aka 'desserts'). Dundee Cake Raspberry Crannachan Scottish Tablet Scottish pies, puddings, cakes, sweets (in this case I mean 'candies') and such are some of the best in the world.

I think they rival the French pastries you get in Paris, and that's saying something! In keeping with the wholesome and filling nature of most Scotland food, Scottish puddings and cakes are often dense, heavy and sweet. Cakes and buns using dried fruit are very popular - think Dundee Cake (fruit cake topped with almonds), Black Bun (very dark and rich fruit cake), Clootie Dumpling (a fruit 'cake' which is steamed rather than baked) for example. Soft fruit and apples or rhubarb appear regularly in pies and 'crumbles' (cooked fruit with a 'crumbled' topping made from flour, butter and sugar). A lighter, but still traditional, dessert is Crannachan (made from whipped cream, whisky, honey, fresh raspberries and oatmeal) which is served in a tall glass, and is delicious! And let's not forget 'extras' like scones , pancakes, biscuits (cookies), scottish tablet (sort of like fudge, but not as soft and very sweet) etc. etc. Can you tell I have a sweet tooth??

If you get a chance to visit Scotland, do your best to sample the traditional dishes - and remember that the small family run cafes and 'chippies' (fish and chip shops) are just as likely to have good food as the upscale 'posh' restaurants. Try them both and you won't be disappointed. Last but not least... the inimitable Irn Bru! First developed in 1901, Irn Bru is a non-alcoholic carbonated drink which has been the #1 selling soft drink in Scotland for generations (beating out Coca Cola and other major rivals). This is due to both the unique flavor and the creative (and sometimes controversial) marketing of this 'national' drink. The original, 'secret' recipe has a taste all it's own... why not try it yourself today... Irn Bru Scottish Soda All in all, Scottish food is wonderful and don't ever let anyone tell you otherwise. Enjoy! Cranachan - a traditional Scottish dessert for Burns Night Cranachan - a traditional Scottish dessert for Burns Night Updated on January 19, 2015 Traditional Scottish Cranachan dessert Cranachan is a traditional Scottish dessert made from traditional Scottish ingredients.

Oats, cream, raspberries and honey combine for a simple, superb taste of Scotland. True Scots ( adults only of course) would add a "wee dram" of whisky, preferably malt whisky, to this simple yet fabulous dessert. On Burns' Night on Saturday, celebrate Scotland's most famous poet with a great Scottish dessert. On any party night Cranachan is a fabulous dessert to offer you guests. Cranachan makes a great dessert for any celebrations. Make it in advance. No Hassle. Make Cranachan for any party - it's easy to make, you can make it in advance, it's a little unusual and it tastes great. Cranachan is traditionally served on Burns Night, 25 January, a night for all things Scottish. Sunday 25 January 2015 is the next Burns Night. In years gone by Cranachan would have been a popular late summer or autumn dessert, using the raspberries which grow so well in Scotland, and cream which was plentiful in summer. In winter, bottled and preserved raspberries would be used. Today you can use frozen raspberries out of season for the best flavor. Cranachan is a simple, tasty, historic dessert .

Cranachan is easy to make, requires no cooking, and with it's sweet, creamy flavor, with a hint of fruit and whisky, it's the perfect celebration of Scotland's heritage. Why not add Cranachan to your menu for the Christmas and New Year holidays this year? Here are the ingredients you need to make Cranachan - These are the store cupboard items to buy from Amazon. You'll just need to add fresh cream.......and whisky! Oats- a simple wholesome food, essential in this Scottish dessert. Oats are good for you, so this dessert must be healthy- right? Quaker Old Fashioned Oatmeal, 18 oz Canister (Pack of 6) These are "rolled oats"- the sort you are probably familiar with. They are more coarse than the traditional oatmeal. I actually like to use a mixture of these rolled oats and the traiitional fine or "pinhead" oatmeal such as Bob's below. As long as you don't use the mushy "instant" oat stuff you'll be fine. Cranachan Cranachan is not a "posh" recipe, though you can present it very elegantly, as in the photos.

Traditionally, Scots would use their local oats, their local raspberries in summer and fall, their local cream when available, and honey or sugar as they had it, to make this tasty treat. Whisky is also considered essential in Scotland for this dish. If no cream was available, a traditional cream cheese called Crowdie was used. All measurements are subject to taste, and vary depending on who is making it. Find the best Cranachan for your tastes by experimenting a little. Here are my guidelines for my Cranachan recipe, handed down from my Scottish ancestors. I've given links below to lots of other variations on this traditional Scottish Dish. Cranachan is a Gaelic word and"Slainte" means "Cheers- your good health" in Gaelic, so "Slainte- enjoy!" 2 cups of oats. Traditionally use fine oatmeal. Porridge oats are OK (Not Instant oats) 2 Tablespoons sugar (light brown is best but fine white is OK) 3 Tablespoons honey (heather honey is traditional) About 500 ml or 3/4 pint whipping cream About 250g or 9oz or large punnet fresh raspberries.

Frozen are fine too.Or canned! Whisky to taste-about 3 tablespoons if you like! Instructions 1.Turn the grill to high, spread the oats on a baking tray, sprinkle the sugar over and toast for about 3 minutes till crisp (but not burnt) Watch it carefully and catch it before the sugar burns. You are aiming for crunchy, sweet oats. Leave the mixture to cool a little. (You can do this stage in the oven or a frying pan if you prefer) 2. Whisk the cream until soft peaks form. Add a little of the whisky and honey and beat in gently. Add a little at a time and check the taste. Add more of either if you wish. 3. Fold 2/3 of the toasted oats into the mixture , and 2/3 of the raspberries 4. Divide the oat mixture between 4 pretty glasses. Top with the remaining raspberries and sprinkle the remaining toasted oats over the top. 5. Eat and enjoy- Slainte! Rate Me! 5 stars from 1 rating of Cranachan- a traditional Scottish Dessert Here's a lovely way to serve Cranachan - Served with whisky and shortbread.

Here, Cranachan has been turned out onto a plate and garnished with traditional Scottish shortbread- served with another wee dram of Scotch Whisky. Photo thanks to Flickr and brianholsclaw, creative commons commercial use I have these exact dishes- perfect for serving Cranachan - Present your Cranachan in a pretty dish. Cranachan is a simple dessert, which looks best in a glass dish. This has a large top so you can sprinkle a good helping of toasted oats over the finished dessert. Scottish Oats - Scottish Culture Scottish Oats Guest Author - Asha Sahni Oats have for centuries been part of Scotlandï¿½s staple diet. Oats thrive in a climate where other crops wither. Scots use oats to make sweet and savoury dishes, many of which have developed over. Black Pudding Oatmeal is an essential ingredient for Scottish black pudding, traditionally eaten at breakfast. Other ingredients include barley, herbs, pigs blood, spices and suet. As with much Scottish cuisine, the recipe developed from the need to use available ingredients to form nourishing food. Brose Some call this uncooked porridge.

Oatmeal is covered with boiling water and covered to allow the oats to steam cook; butter can be added to give the dish a creamier texture. After a few minutes of steaming milk is mixed in, at which point the brose is ready to eat. The simplicity of the dish means it works well for travellers who can reduce the recipe, if needed, to oats and water. It is considered a hearty way to start the day for those working long hours outdoors. It is also considered useful as a pick-me-up for people who are unwell. Cranachan Cranachan is a rich Scottish dessert. Cream is mixed with honey, whisky, raspberries and toasted oats. Sometimes the individual ingredients are left out so that diners can each create an individual pudding, choosing how sweet or strong they want their dessert. Cranachan is sometimes known as Crowdie Cream, crowdie being a soft cheese that was often used for the dish before cream became popular. Haggis Oatmeal is used when making haggis; the primary ingredients are sheepï¿½s lungs, heart and liver. Traditionally all the ingredients were stuffed into a bag made from a sheepï¿½s stomach for cooking.

Haggis is consumed in vast quantities on or around 25 January ï¿½ Burns Night; Robert Burnsï¿½ poem Address To A Haggis is usually recited at Burns Night celebrations. Vegetarian haggis recipes normally nod to tradition by including oatmeal. Porridge True Scots will take their porridge with salt, yet the worldwide preference is for porridge with sweetness added whether it be fruit, honey or sugar. In the past porridge would be poured in to drawers and left to harden, then cut in to pieces that were easily portable for workers who could not get home to eat. Skirlie Skirlie is a simple dish which Scots have eaten as a complete meal when times have been tight. It is normally served as an accompaniment to other dishes; it is also used as stuffing. Skirlie is made by frying onions and oatmeal in beef suet; the cooked dish is usually seasoned with black pepper.

Question: Which popular Scottish dessert is made with oats, cream, berries and whisky and often eaten at a Burns Supper?
Answer: Cranachan